Chicken Balsamic Recipe

  • 8-10 boneless, skinless chicken thighs
  • 1-2 tbsp. CA Extra Virgin Olive Oil
  • ¾ cup Heirloom Balsamic Vinegar
  • 1 cup of flour
  • 1– 16 oz. package of frozen white pearl onions
  • 8 oz. of white button mushrooms
  • 5 garlic cloves, minced
  • 2 stems fresh rosemary
  • 1 bay leaf
  • 1 cup chicken stock
  • 3 tbsp. tomato paste
  • ¼ cup brown sugar
  • Salt and pepper
  • ½ cup pomegranate seeds
  • Lightly sprinkle flour, salt, and pepper on both sides of the chicken breasts.
  • Brown each side on medium heat with olive oil in a frying pan for about 6-7 minutes. Set aside.
  • In a crock pot or dutch oven, layer the pearl onions, mushrooms, garlic, rosemary and bay leaf.
  • Add the browned chicken to the slow cooker.
  • In a separate mixing bowl, add the balsamic vinegar, chicken stock, tomato paste and brown sugar, along with salt and pepper to taste.
  • Pour over the chicken and cook on low heat for 4-6 hours.
  • Garnish the chicken with pomegranate seeds and serve with rice, mashed potatoes or other grain.
  • Finally, drizzle balsamic on top of the entire dish and serve.